Instant noodles called fast food noodles, bubble noodles, fast cooked noodles, instant noodles, Hong Kong called doll noodles, a kind of hot water in a short period of time to soak cooked edible food. Through the shredded noodles steamed, fried, the shape is fixed, generally square or round, eaten with boiling water, dissolve the seasoning, the noodles will be heated and brewed open, generally within 3 minutes can be eaten in the convenience food. Markets of various brands of instant noodles filled the shelves, everywhere you can see it.

Harmonizing and mixing the liquid, spraying the flour and mixing it well to simulate artificial harmony, stirring the dough is also called raw noodles. Then grind the raw noodles, more than one grinder work, grind the raw dough, there will be a kneading effect of the noodles. Two layers of crust pressure one layer of the method, the raw noodles are constantly grinding elongated.

The key point is that the need to increase the contact area of the noodles and air, whether it is after the cooling, deep-frying noodle link can effectively shorten the time; a less reliable argument is: the curved noodle is only good to clip ah, after the roller cutter dough will only be cut out of the noodle, and then connected to an extruder, the noodle is still raw, the extrusion journey is curved, and the noodle will also become curved.

Focusing on the steaming process, the raw noodles pass through a 10-meter steamer for 2 minutes, gradually increasing the speed of the conveyor belt as the noodles lengthen. The noodles are oiled with a roller and stretched in front of them to spread the oil more evenly. The rotary cutter is used to cut a packet of instant noodles into 30 cm lengths, which is the optimal length for picking up the noodles. Each portion of dropped noodles is individually collected in a perforated stainless steel colander. The cooked noodles are then deep-fried in 140°C oil to harden them.

After the fried instant noodles come out of the frying pan, a mechanical arm strainer is used to drain the excess oil.

Fresh from the frying pan, the noodles are still hot and enter a large fan room to cool them down to 40 degrees Celsius.

Automatic weighing machines are installed on the assembly line, and an X-ray machine is installed to check that the noodles have not been mixed with anything strange; the shape of the noodles is then checked manually.

With the flavor packet on top and the pastry on the bottom, the assembly line combination is the contents of the instant noodles.

After an inkjet machine marks the V-shaped bag with the date of manufacture, hobnails split and seal each packet at the end of the packaging line.

Each packet is automatically weighed and X-rayed again to make sure it's not mixed with anything strange, and as a food product, there's always a manual tasting process.